14 February 2008

I wasn't going to update today. For one, I am leaving town early tomorrow morning, not to return until Sunday night, so I've been busy busy busy. For another, Hubs pretty much demolished this loaf before I could take any decent pictures. But then again: nothing can stop me from updating my blog, and this recipe seems pretty fitting for today. So after some packing and errand-running and whatnot, I made sure I took some pictures of the rest of this bread, just so I could post tonight.

I couldn't go without updating on Valentine's Day. Truly one of my favorite holidays, no matter how much others absolutely hate it. And what better day to break out a heart-healthy recipe, don't you agree?

This bread is very good for you, chock full of oatmeal and egg whites and applesauce as well as big chunks of dried fruit. A great breakfast for those in a hurry in the mornings; just bake up the loaf Sunday night, and you've got plenty to get you through the week. The fact that it's a Dorie Greenspan recipe only makes it that much better: you are guaranteed a soft, moist bread with a fabulous crunchy topping and tons of flavor. So for you, my dear readers - to your hearts, today on this heart-driven holiday: enjoy a healthy breakfast.

Oatmeal Breakfast Bread

Ingredients:

For the topping:

1/4 c. (packed) light brown sugar

1/4 c. chopped walnuts or pecans

1/4 tsp. ground cinnamon

For the bread:

2 egg whites

1 1/4 c. unsweetened applesauce

1/3 c. flavorless oil, such as canola or safflower

1/4 c. buttermilk or whole milk

1 1/4 c. all-purpose flour

3/4 c. sugar

1 1/2 tsp. baking powder

3/4 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. freshly grated nutmeg

Pinch of ground cloves

1/2 c. diced dried figs, apples, or apricots or moist, plump raisins

1 c. old-fashioned oats

Center a rack in oven; preheat to 350 F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.

Make the topping: In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.

Make the bread: Whisk together the egg whites, applesauce, oil, and buttermilk until well blended.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Remove 1/2 teaspoon of mix; toss it with the fruit to coat. Set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry, and, using a large rubber spatula, stir just until everything is evenly moistened. Don't overdo the mixing. Scatter the dried fruit over batter and stir it to blend. Scrape batter into pan; sprinkle over topping, tamping it down lightly with fingers so it sticks.

Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.

8 comments:

Wow.. This bread looks GOOD! I found your blog through Tartelette's "Time to Make the Doughnuts". I saw your berliners on there. They look great! You have a very nice blog that I will be following. Great job!

Oh, thank you! I eat so much oatmeal, I'm starting to look like a bowl of it. Oatmeal bread, that's what I need. And who could blame the hubs? Have you seen how moist and delicious that bread looks? Safe and happy travels, nemmie!

I am late to the party, apparently... (but thank God for Google, that looks amazing!)I believe I may try turning it into muffins, so it's easy for the kids to grab one without having to slice things :)

About Me

About This Blog

Cast sugar: (n.) Sugar that has been poured into molds and set. This technique produces sturdy pieces, and is almost always used for the base and structural elements of sugar showpieces.

I'm exploring the world of cooking from my home in Middle America, and from several aspects: baking, cooking, restaurant reviews, and notes on regional foods when I'm lucky enough to travel. My hope is for this blog to serve as a sturdy base for me to better develop cooking, baking, and foodie skills.